GRILLED SKIRT STEAK

AND CHARRED PEACHES

MAIN COURSE RECIPE

PREP TIME:  35 MINUTES

COOK TIME: 10 MINUTES

SERVES: 4

INGREDIENTS

  • 1 ½ lbs. skirt steak, cut into 4 pieces
  • 4 peaches, halved and pitted
  • 2 garlic cloves, peeled
  • 1 small bay leaf
  • 1 small shallot, peeled
  • 1 jalapeño, halved & seeded
  • 1 lemon, finely grated zest + juice
  • 2 tablespoons soy sauce
  • ½ teaspoon fresh thyme, chopped
  • ½ cup + 1 tablespoon canola oil
  • 1 tablespoon Dijon mustard
  • ½ cup very hot water
  • 2 garlic cloves, peeled
  • 2 tablespoons honey
  • ½ teaspoon cinnamon
  • 1 ½ teaspoon fresh ginger, finely chopped
  • Salt & freshly ground pepper

DIRECTIONS

  1. In a blender, puree the garlic, bay leaf, shallot, jalapeño, lemon zest, lemon juice, soy sauce and thyme until combined.
  2. Blender on, slowly pour in 1/2 cup of the canola oil and puree until smooth.
  3. Season the marinade with salt and pepper.
  4. Pour half of marinade into a shallow baking dish. Add skirt steak, turn to coat.
  5. Marinate steak at least 20 mins at room temp (*up to 24 hours, refrigerated)
  6. Add Dijon mustard to remaining marinade & blend to make sauce. Transfer to a small bowl (cover and refrigerate, if marinating steak for extended period).
  7. Light grill. In small saucepan, combine water, honey, cinnamon & ginger. Let stand 5 minutes. Transfer mixture to a bowl with remaining oil and peaches.
  8. Wipe excess marinade off the steak. Generously season with salt & pepper. Grill over high heat, 6 to 7 minutes, turning once, for medium-rare.
  9. At the same time, grill peach halves, turning frequently, until they are charred in spots and softened, about 8 minutes. Cut peaches into wedges.
  10. Thinly slice steak. Transfer to plates and top with peaches.
  11. Add drizzle of sauce. Pass remaining sauce at the table
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